Carbonara Florentine

When in Rome, do what the Romans do: eat Carbonara! Not long ago, I was lucky enough to be in Rome for a week of technical meetings which left me free in the evenings. Over six nights, I tried Carbonara at four different restaurants. Crazy as it sounds, it was an outstanding pleasure!

It inspired me to refine my own recipes at home, and here is one of my best.

1/4 lb bacon, diced

1 small shallot, finely diced

2 cloves garlic, minced

1/2 lb spaghetti or linguine

5 oz fresh spinach leaves, coarsely chopped

1 egg plus 2 egg yokes

1/4 cup shredded Parmesan cheese

1/4 cup cream

1/4 tsp crushed red pepper flakes

Brown the bacon along with the shallot in a skillet. About 1-2 minutes before done, add the garlic and stir well. Set bacon mix aside on a paper towel.

Bring a pot of salted water to a boil and add the spaghetti, stirring immediately.

Whisk together the eggs, cheese and cream in a large bowl. Add half the bacon mix to the egg mixture.

Cook spaghetti until just before al dente. Reserve 1/2 cup pasta cooking liquid. Add the spinach and cook just until the spaghetti is al dente. Drain and immediately turn into the egg mixture and stir well. Adjust sauce with cooking liquid, only if needed.

Top with the remaining bacon and garnish with additional Parmesan cheese.

Serves 2-3.

Rome and Carbonara

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